Frangipane, a classic component of French baking, is a velvety, sweet, filling made of butter, eggs, sugar, almond flour, a bit of all-purpose flour, and a hint of almond extract that gets stirred together into a golden spreadable paste. This smooth nutty cream adds delicious richness and texture when swirled into the almond-scented cake batter, giving an exquisite nutty flavor and tenderness to the crumb. Studded with blueberries and scattered with sliced almonds, this summery loaf is simple yet stunning.
Blueberry Frangipane Loaf Cake
Makes 1 (8½x4½-inch) cake
Ingredients
Frangipane:
- ¼ cup (57 grams) unsalted butter, room temperature
- ½ cup (48 grams) superfine blanched almond flour
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (16 grams) all-purpose flour
- 1 large egg white (30 grams), room temperature
- ¼ teaspoon kosher salt
- ½ teaspoon (4 grams) almond extract
Batter:
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon (1 gram) almond extract
- 1¾ cups (219 grams) plus 1 tablespoon (8 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (120 grams) full-fat plain Greek yogurt
- 1¼ cups (175 grams) fresh blueberries
- 2 tablespoons (15 grams) sliced almonds
Instructions
- Preheat oven to 375°F (190°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line bottom and all sides of pan with parchment paper, letting excess over sides of pan.
- For frangipane: In a medium bowl, stir butter until creamy. Add almond flour, sugar, all-purpose flour, egg white, salt, and almond extract; stir until well combined. Cover until ready to use.
- For batter: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well combined after each addition and stopping to scrape sides of bowl. Beat in extracts just until combined.
- In a medium bowl, whisk together 1¾ cups (219 grams) all-purpose flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt, beginning and ending with flour mixture, beating just until combined after each addition, stopping to scrape sides of bowl.
- In a small bowl, toss together blueberries and remaining 1 tablespoon (8 grams) all-purpose flour. Fold 1 cup (140 grams) blueberries and frangipane into batter. Spread batter to prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter. Top with remaining ¼ cup (35 grams) blueberries and sliced almonds.
- Bake for 20 minutes. Reduce oven temperature to 325°F (170°C), and bake until golden brown, top feels dry and set, and an instant-read thermometer inserted in center registers 202°F (94°C) to 210°F (99°C), 55 minutes to 1 hour and 5 minutes more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Fabulous cake! Lovely texture, bursting with fruit, and not too sweet!
This is a wonderful cake! I wish I had taken it out of the oven 5 mins earlier bc it came out just a little dry. I would also add more blueberries into the batter. 1 1/2 cups into the batter and 1/2 for the top. Thank you!
This cake is amazing with the almond flavoring, and so moist! A great hostess gift!
Delicious and so moist, even good a few days after baking. Not too sweet either. The almonds and blueberries are perfect complements to each other. Will be making again for sure.
Absolutely loved it! One of the best quick breads I’ve eaten. Love the almond flavor!
What did I do wrong? I had to use a 9×5 tin snd I’m glad I did. The batter almost filled the pan and some is overflowing. Weighed everything. Followed the recipe exactly. Thoughts?
Hello,
One thing that could cause an overflow is beating too much air into the batter. We recommend trying to be gentler when creaming the butter and sugar together and also when adding the eggs. Hope this helps and happy baking!
This was delicious! I took it out of the oven at a little over the 202 degree mark so I thought it might be dry but it was not at all. I will definitely make again. Would I be able to freeze?
Hi Linda,
Yes, you can freeze it! Wrap it very well in plastic wrap to avoid freezer burn and thaw in the fridge. Happy baking!
I have made this blueberry loaf so many times now — always a hit! I mailed it as a treat to my sister, loves it. Mailed two to a long time friend, loves it! Given it to a friend with physical challenges who no longer can bake, loves it! Neighbors love to receive it! As I and my husband do. Just a terrific loaf to keep on the counter or give away….thank you for the creation.